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Evangeline’s constructs a 220 ft long po’boy

Question of the day: What has 200 pounds of meat, 60 heads of lettuce, 1 case of red onion, 2 cases of Roma tomatoes, 2 gallons of olive oil, 1 gallon of vinegar, 2 gallons of mustard, 2 gallons of mayo, and house-made Cajun spice mix on 220 feet of Fazio bread? The answer: A super-sized po’boy sandwich, an idea that percolated in the imagination of Don Bailey, above, proprietor of Evangeline’s, and was actualized on a string of tables set up on the sidewalk outside the restaurant at 512 N. Euclid.

Don, along with manager Maggie Ducey (right), Don’s fiancee Wendy SanDiego, in front, and various restaurant staff constructed a 220 foot-long po’ boy over a two-hour period last Saturday afternoon.

The po’boy stretched from just outside the restaurant’s door and continued down Euclid

where it ended at the Westminster Place gates.

Don purpose was to gear up to mount a challenge to the longest po’boy on record, a 340′ long sandwich assembled in New Orleans by 30 local chefs on Bourbon Street. Saturday’s practice run allowed him to find out how long it would take to build, how much it would cost, and to generate press to attract officials of the Guinness Book of World Records, so they will come to St. Louis when Evangeline’s tries for the record in May 2016.

“Unofficially, the Central West End now has the second longest po’boy at 220 feet,” Don said. “If anyone would like to volunteer to assemble the sandwich next year, and/or volunteer to eat it, contact me at evangelinesbooking@gmail.com.”

There were street performers entertaining passersby while the sandwich was being assembled, including hula hoop entertainers, see previous photo, and a clown from Circus Flora, above.

What wasn’t eaten by Evangeline’s patrons was donated to worthy recipients around the city.